Avocado Crab Salad
This avocado and crab salad is easy to make with lump crab meat, creamy avocado, and crispy bacon tossed in homemade yogurt dressing.
Servings: 4 servings
Equipment
Ingredients
For the Salad
- 3 romaine hearts chopped
- 1 avocado pitted and diced
- 6 slices bacon cooked to a crisp and diced
- 8 ounces lump crab meat
- 1 pint cherry tomatoes halved
- 1 cup garlic croutons
For the Dressing
- ¾ cup plain yogurt
- 1 teaspoon extra virgin olive oil
- 3 tablespoons lemon juice
- 3 fresh basil leaves
- 4 green onions chopped, green parts only
- salt and freshly ground black pepper to taste
Instructions
- Start with the greens. Arrange the chopped romaine lettuce on a large serving plate or in a salad bowl.
- Add the toppings. Top with diced avocado, diced bacon, crab meat, cherry tomatoes, and croutons; set aside.
- Make the dressing. In a blender or food processor, combine all the ingredients for the salad dressing; process until creamy and smooth.
- Toss and serve. Pour the dressing over the salad and toss to combine. Serve.
Notes
Inspired by Gibson's Steakhouse in Chicago
Nutrition
Calories: 373kcal | Carbohydrates: 23g | Protein: 22g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.04g | Cholesterol: 47mg | Sodium: 806mg | Potassium: 1064mg | Fiber: 7g | Sugar: 8g | Vitamin A: 8199IU | Vitamin C: 46mg | Calcium: 182mg | Iron: 3mg
